Easy (no yeast) flatbreads – Only Crumbs Remain (2022)

You do not need to be a bread making expert to make these easy flatbreads . Made without yeast and without the addition of any dairy they are also suitable for vegans.

Made with just flour, salt, oil and water these flatbreads are really easy to make and once you make them the first time you are bound to make your own again instead of using shop bought.

Flatbreads in various forms are made throughout the world and there are many different recipe. They are also very versatile, you can use them as a side to an Indian Curry, as a wrap or to serve alongside a dip. The possibilities are endless.

Because they are so simple to make I have found myself making flatbreads a lot recently not least because they go well with the middle eastern style dishes which we enjoy a lot in the warm weather.

When I want a more naan like flatbread I tend to use my recipe for Really Easy Flatbreads which is published over on Recipes Made Easy. That recipe uses bicarbonate of soda and yogurt, producing a thicker fluffier flatbread.

However this recipe has the advantage that it does not require yogurt, so I always have all the ingredients required to hand and it also suits anyone following a dairy-free diet.

How long will these flatbreads keep?

The flatbreads will keep a day or two if wrapped and stored in an airtight container in a cool place but I think they are best eaten the same day.

I also like them best still warm from the pan. As you cook them you can keep them warm by wrapping in a tea towel. Leave wrapped in a warm place if not serving immediately.

The dough itself will keep if covered in the refrigerator for up to two days. If rolling in advance of cooking, separate each flatbread with a sheet of baking parchment otherwise they will end up as one thick flatbread!

They can be frozen then defrosted and reheated briefly in the microwave or in a pan. When you freeze them separate with sheets of baking parchment before over wrapping.

How to make the yeast free flatbreads

The dough requires only a minimal amount of kneading. Just sufficient to bring together to form a smooth dough. Over kneading will make them tough.

It is important that you then let the dough rest, covered for at least 30 minutes or up to 2 hours (If longer pop the dough in the refrigertor.)

I generally make four large flatbreads from this recipe about 20-23cm (8-9in) across which fit nicely in the base of my heavy frying pan. You could make up to 8 smaller ones if you prefer. The cooking time is the same.

The dough is a little sticky but try not to add too much extra flour as you roll as this can make the breads tougher if they absorb too much of the flour. I prefer to roll out each bread as the previous one cooks.

Cook in a heavy based frying pan or on a griddle. Heat over a medium/high heat and when hot lightly grease with a little oil before adding the bread. Cook until it begins to bubble up and looks golden on the underside, then flip over to finish cooking. About 1-2 minutes each side. Generally speaking I usually find the first one takes a little longer to cook than the rest.

Covering the breads with a tea towel while cooking the remaining will keep them soft and pliable and prevent them from drying out. If they do start to dry out, you can brush lightly with oil or butter and it will moisten the surface.

If the loose flour from the breads begins to burn in the pan after frying the first one or two breads carefully wipe out with a thick wodge of kitchen paper. (Take care the pan will be very hot).

More bread crumbs

Other bread recipes you might like to try from Only Crumbs Remain

• Seedy Bloomer Loaf
• No Knead Bread
• Cornbread with sundried tomatoes and basil